Poached Chicken with Rice
Published January 21, 1992
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 chicken (about 3 pounds), cut into 4 pieces
2 leeks, trimmed and washed well
3 ribs celery
4 parsley sprigs
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
3 medium carrots, scraped
1 medium onion, peeled, stuck with 2 cloves
6 peppercorns
Salt to taste
2 tablespoons butter
4 tablespoons flour
½ cup cream
½ cup half and half
¼ teaspoon freshly grated nutmeg
1 pinch cayenne pepper
2 tablespoons fresh lemon juice
Nutritional analysis per serving (4 servings)
22 grams carbs; 315 milligrams cholesterol; 1011 calories; 27 grams monosaturated fat; 12 grams polyunsaturated fat; 27 grams saturated fat; 72 grams fat; 1 gram trans fat; 4 grams fiber; 1349 milligrams sodium; 68 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
- Step 2
Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
- Step 3
Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
- Step 4
Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
- Step 5
Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
- Step 6
Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.
Private Notes
Comments
Poach chicken in a combination of water and chicken stock and add a little more than called for especially the stock. Use an onion instead of leeks for poaching. When chicken is poached use some of the broth for cooking rice grits and the rest to poach vegetables, leeks, carrots, potatoes, etc. Add horseradish to the cream-broth sauce. Garnish with parsley.
I halved this recipe using the breast of a whole chicken. I used only half and half. It was delicious. I served it with mashed potatoes and a salad.
I poached the chicken the day before and heated it up the next day and made the sauce. Don't bother straining. Lovely meal.